Spinach Dip Fritters Recipe

Prepare spinach

Bring a large pot of water to a boil. Add the chopped fresh spinach and blanch for 30 seconds to 1 minute until wilted and bright green. Immediately transfer to a bowl of ice water to stop cooking. Drain thoroughly and squeeze out as much water as possible (use a clean kitchen towel or cheesecloth). Roughly chop any large pieces and measure so you have about 2 packed cups of blanched spinach.

Mix base

In a large mixing bowl whisk together 2 eggs and 1 cup plain Greek yogurt until smooth. Add the minced garlic, sliced scallions, chopped dill, and grated Parmesan; stir to combine.

Combine dry ingredients

In a small bowl combine 3 tablespoons all-purpose flour, 1 teaspoon baking powder, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Whisk to evenly distribute the leavening and seasonings.

Finish batter

Fold the drained and chopped spinach into the yogurt-egg mixture. Add the dry ingredients and stir until just combined. The batter should be thick enough to hold shape on a spoon but still spoonable; if it seems too wet, add an extra teaspoon of flour at a time. Taste and adjust salt and pepper. Let the batter rest for 5–10 minutes to hydrate the flour and meld flavors.

Heat oil

Place a large skillet over medium heat and add about 3/8 to 1/2 cup (approximately 6–8 tablespoons) neutral oil — enough for shallow frying (oil should cover the pan bottom by about 1/8–1/4 inch). Heat until shimmering but not smoking (about 350°F or when a small drop of batter sizzles immediately).

Fry fritters

Using two spoons or a small ice-cream scoop, drop 2-tablespoon portions of batter into the hot oil, flattening slightly with the back of the spoon to form 2.5–3 inch rounds. Fry in batches without crowding (4–6 at a time depending on pan), turning after 2–3 minutes when edges are golden and set. Cook 1.5–2 minutes more on the second side until golden brown and cooked through. Adjust heat as needed so fritters brown evenly and do not burn.

Drain and season

Transfer cooked fritters to a paper towel–lined plate to drain. While still warm, sprinkle lightly with a little extra salt to taste and serve with lemon wedges for squeezing over fritters.

Make sauce

While fritters rest or fry, combine 1 cup plain Greek yogurt, 1 tablespoon lemon juice, 1 teaspoon olive oil, 1 tablespoon chopped dill, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl. Whisk until smooth. Taste and, if desired, add a small drizzle of honey or maple syrup to balance acidity (optional). Chill briefly or serve at room temperature.

Serve the warm spinach fritters with the yogurt dipping sauce on the side. Squeeze lemon over fritters just before eating for brightness.